Servings: 28

Prep Time: 15 Min.

Cook Time: 10 Min.

Chill Time: 30 Min.

What you need:

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6 Tbsp. light olive oil
1 c. sugar
2 Tbsp. milk, 1% or nonfat
1 tsp. vanilla
1 large egg (or 2 egg whites)
1 3/4 c. white whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. cinnamon
1/2 tsp. nutmeg
1/8 tsp. salt

What to do:

1. In a medium bowl, combine olive oil and sugar; beat until well-combined, about 1 min.
2. Add milk, vanilla and egg (or egg whites); blend well.
3. In a large bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg and salt; gradually stir in liquid mixture and continue until well mixed.
4. Cover with plastic wrap; refrigerate 30 min.-1 hr. for easier handling.
5. Heat oven to 375°F.
6. Shape dough into walnut-sized balls and place on ungreased cookie sheet. Press cookie ball with the bottom of a glass to flatten. Cookies will be about 1 1/2-in. in diameter and about 1/4-in. thick and do not spread much when baking.
7. Bake for 10-12 minutes or until lightly brown.

* FYI: This cookie is the hard, crunchy type cookie that is good for dipping in milk, coffee, etc., not the "chewy" type.

Nutritional information:

Calories: 70;   Total Fat: 3g;   Cholesterol: 5mg;   Total Carbs: 11g;   Fiber: 1g;   Sodium: 55mg;